Keyword: Grinding meat, Italian Style Meatballs, Meatballs
Prep Time: 15minutes
Cook Time: 30minutes
Total Time: 45minutes
1/4cupbuttermilkor regular milk
1/2teaspoon coarse kosher salt
1teaspoonItalian herb seasoning blend
Ground Beef Mixture: (pre-ground beef)
1poundlean ground beef
1/2cup panko bread crumbs
1/4cupfinely minced onion
1/4cupgrated parmesan cheese
2tablespoonsminced flat leaf parsley
1teaspoonfinely minced garlic
Grinding Your Own Beef Mixture:
1poundBeef Chuck Roastcut into 1" x 2 1/2" strips
2slicestoasted sandwich breadcompletely dried, broken into pieces
41" x 1" piecesonion
1ounceParmesan cheesecut into 3 slices
4sprigsflat leaf parsley
1mediumgarlic clovecut in half
Preheat oven to 400 degrees and line a rimmed baking sheet with parchment paper or spray with non-stick baking spray.
Whisk together liquid mixture ingredients in a liquid measuring cup.
Mix Together the Beef Mixture
(To grind your own beef, see instructions below.)
To use pre-ground beef:
Combine all ground beef mixture ingredients in large bowl and mix gently until partially combined. ( I use my stand mixer with the flat beater on stir speed.) Then add your liquid ingredients and mix again until just fully combined. Don't overmix.
To Grind Your Own Beef Mixture:
Lay beef pieces out on parchment lined tray that will fit in your freezer. Freeze for 20 minutes. I used the KitchenAid Food Grinder Attachment with the finer grinding plate. I set my mixer to speed 4. Add pieces of beef one at a time to grinder, alternating with bread, onion, Parmesan, parsley and garlic.
Place your ground beef mixture in your stand mixer bowl and attach the flat beater. Add your liquid ingredients to the bowl. Mix on stir speed until just combined. Let mixture rest for 5 minutes, so the bread particles can absorb the liquid. Mix again just for a few turns.
Form & Cook the Meatballs:
Portion and roll your meatballs. I use a 1/4 cup or 2-ounce scoop for mine.
Place on prepared baking sheet, leaving 2" between them. Bake for 15-20 minutes or until cooked through. If I am transferring them to a pot of marinara sauce, I will only cook them until they are browned on the outside as they will cook the rest of the way in the sauce.
They can be made ahead and refrigerated for 3 days or frozen for up to 6 months. Sometimes I'll freeze them on a baking tray and then transfer to a zip top bag. This way they're not frozen and stuck together - you can take out a few at a time. Sometimes I freeze them in the marinara sauce. This recipe multiplies easily and they are great for simmering in marinara sauce in your slow cooker for a large crowd!
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Italian Style Meatballs: (Plus Instructions for Grinding Your Own Beef) https://www.epicuricloud.com/?p=5321 February 12, 2019